Make dinner time a fine dining experience with this Creamy Gorgonzola Chicken with Sage recipe made with delicious morsels of tender chicken and earthy mushrooms that are bathed in a creamy sauce infused with sage, garlic, shallots, and the intense flavor of Gorgonzola and Parmesan cheeses. The rich flavors of the sauce coat every bite of chicken and pasta making this decadent, yet simple-to-prepare dish a feast for the senses in under 30 minutes.
What’s in Chicken Gorgonzola Sauce?
The sauce is made directly in the pan after browning diced chicken, minced garlic, shallots, and sliced mushrooms.
To these ingredients, white wine is added to deglaze the skillet. Heavy cream and chicken broth are then poured in as the base for the sauce, which is flavored with dried sage, red pepper flakes, and creamy gorgonzola cheese.
How Long Does It Take to Make Creamy Chicken Gorgonzola?
You can have this dish ready at the table in about 30 minutes. Prepping your ingredients will take about 10 minutes. This includes dicing the chicken, mincing the garlic and shallots, and getting all other ingredients ready.
While the pasta is cooking, you can brown the chicken and mushrooms, and start making the sauce. All in all, it will take you about 20 minutes more to complete the dish.
Can I Freeze Chicken Gorgonzola Pasta?
Yes, you can. However, I recommend you cook the chicken and mushrooms and make the sauce. Let this cool completely and store in a freezer-safe airtight container or bag.
Freeze it for up to four months. When you are ready to serve, let this thaw completely, cook the pasta, and reheat the sauce. I think this dish tastes better with freshly cooked pasta.
More Pasta Recipes For You:
- Creamy Mushroom Pasta
- Spinach and Ricotta Pasta Bake
- Slow Cooker Olive Garden Chicken Pasta
- Cheesy Taco Pasta
Creamy Gorgonzola Chicken with Sage
Ingredients
- 1 lb penne pasta
- 1 lb skinless, boneless chicken breast diced
- 3 tbsp butter divided
- 1 small shallot minced
- 2 garlic cloves minced
- ½ lb mushrooms sliced
- ⅓ cup dry white wine
- ⅓ cup chicken broth
- 1 cup heavy cream
- 1 tsp dried sage
- Salt and pepper to taste
- 2 cups gorgonzola cheese crumbled
- Freshly grated Parmesan cheese for serving
- Freshly chopped parsley for serving
- ½ tsp red pepper flakes
Instructions
- Cook the pasta according to package instructions, drain, and reserve. Rinse with cold water to prevent it from sticking.
- While the pasta is cooking, melt two tablespoons of butter in a large skillet and brown the chicken until fully cooked.
- Add the remaining tablespoon of butter, the sliced mushrooms, minced garlic, and shallots. Cook for about 5 minutes.
- Deglaze the pan with the white wine and simmer until reduced by half.
- Pour in the heavy cream and chicken broth. Add the red pepper flakes, dried sage, and pepper. Simmer until slightly thickened.
- Mix in the crumbled gorgonzola cheese until melted, add a little salt if needed, and stir in the cooked pasta.
- Serve with freshly grated parmesan cheese and freshly chopped parsley.
